Raspberry and white chocolate Wedding Cake

I had already made and posted a “trial run” of the main cake for my recent Civil Partnership when I had a go at it back in the summer but why stop at one main feature when there could be two? So a macaron tower HAD to be included……

I tweaked the cake for our big day but in the interests of sanity I kept it simple:

  • adding fresh blueberries to the top to sit alongside the raspberries;
  • raspberry purée added to the buttercream;
  • a thin layer of blueberry purée over the bottom sponge; grated lemon rind added to the Victoria sponge mix;
  • an extra middle layer to each tier that was thinner than its surrounding layers and much more lemony (I wanted a little more height!)

The three tiers (8″, 10″ and 12″) took about 4 hours from start to finish although rather than make the chocolate scrolls I bought them from a reliable stockist: on this occasion I felt life was too short!!

Ideas for further cakes or decorating cakes are on my post here.

A macaron tower! Why not?

The macaron tower took about 20 minutes to assemble with the following flavours:

  • pineapple with coconut and lime
  • coffee with dark chocolate ganache
  • strawberry shells with a fresh strawberry cream dusted with strawberry powder
  • blackcurrant shells with a sharp blackcurrant ganache
  • pistachio with vanilla buttercream

The recipe, with full notes and FAQs for auccessful macaron making are on my post here.


I had made batches of these macarons over the past month or so and froze them as I went so the tower could be assembled fairly last-minute, using the macarons straight from the freezer, which were fully defrosted by the time the macaron tower was tucked into.

Author: Philip

Finalist on Britain’s Best Home Cook (BBC Television 2018). Published recipe writer with a love of growing fruit & veg, cooking, teaching and eating good food.

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